For the meringue base, preheat the oven (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line a baking tray with baking paper. Beat the egg white until stiff, gradually adding sugar and 1 pinch of salt.
Continue beating until the sugar has dissolved and the mixture is shiny. Finally stir in lemon juice.
Warm the nut nougat cream slightly and stir it briefly into the egg whites, so that brown streaks form. Use a teaspoon to place about 24 piles on the tray.
Leave to dry in a hot oven for about 2 hours. Take out and let cool down.